JP4887435B2 - High milk content milk beverage, method for producing the same, and method for stabilizing properties - Google Patents

Description

  The present invention relates to a high milk content milk beverage, a method for producing the same, and a method for stabilizing properties of a high milk content milk beverage.

  Milk beverages containing a large amount of milk components have poor stability, and may cause separation or aggregation of milk components after heat sterilization in the production process. When milk components are separated or agglomerated, even if there is no problem in the safety of the product, the value of the product is greatly impaired.

  As means for preventing these problems, Patent Document 1 discloses that a milk beverage contains a polyglycerin fatty acid ester, a sucrose fatty acid ester, and a thickening polysaccharide. Patent Document 2 discloses that dairy component-containing coffee beverages include citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, succinic acid, adipic acid, fumaric acid, lactic acid, itaconic acid, α-ketoglutaric acid, phytic acid and Preventing the occurrence of gel-like precipitation by containing 0.005 to 0.2% by weight of one or more selected from phosphoric acid and 0.075 to 0.25% by weight of sodium bicarbonate. Is disclosed. Moreover, in patent document 3, generation | occurrence | production of the precipitate at the time of milk mixing and after heat sterilization is carried out by adding a strong basic substance and / or a basic amino acid to coffee, mixing with milk, and heat-sterilizing. Is disclosed.

  However, the conventional method is insufficient in the effect of preventing separation and aggregation of milk components.

JP 2004-305223 A JP-A-2005-192402 JP 2002-186425 A

  An object of the present invention is to provide a high-milk-containing milk beverage that has stable properties and good overall evaluation including color tone by suppressing separation and aggregation of milk components, a method for producing the same, and high milk It is an object of the present invention to provide a method for stabilizing properties in a dairy-containing milk beverage.

In 1st Embodiment of this invention, it is a high milk content milk drink 70% or more of milk content, Comprising: Sodium concentration is 35 mg / 100g or more and 100 mg / 100g or less, The sodium concentration derived from sodium hydrogencarbonate is A canned high-milk-containing milk beverage that is 6.5 mg / 100 g or more and that has a particle size distribution 90% D of 3.1 μm or less is provided.

In the second embodiment of the present invention , sodium bicarbonate is added to a preparation solution containing 70% by weight or more of milk in an amount of 6.5 mg / 100 g or more in terms of sodium, so that the sodium concentration of the preparation solution is 35 mg / Canned high milk-containing milk comprising a step of adjusting to a range of 100 g or more and 100 mg / 100 g or less, and a step of homogenizing and heat sterilizing the prepared liquid to adjust a particle size distribution 90% D to 3.1 μm or less. A method for producing a beverage is provided.

In a third embodiment of the present invention , sodium bicarbonate is added to a preparation solution containing 70% by weight or more of milk in an amount of 6.5 mg / 100 g or more in terms of sodium, and the sodium concentration of the preparation solution is 35 mg / Canned high milk-containing milk comprising a step of adjusting to a range of 100 g or more and 100 mg / 100 g or less, and a step of homogenizing and heat sterilizing the prepared liquid to adjust a particle size distribution 90% D to 3.1 μm or less. A method for stabilizing beverage properties is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the high milk content milk drink which stabilizes a property by suppressing isolation | separation and aggregation of milk components, and is good in comprehensive evaluation, such as a color tone, its manufacturing method, and high milk content A method for stabilizing properties in milk beverages is provided.

(First embodiment)
In 1st Embodiment of this invention, it is a high milk containing milk drink 50 weight% or more of milk, Comprising: Sodium concentration is 35 mg / 100g or more and 100 mg / 100g or less, and the particle size distribution 90% D is 3. A high milk content milk beverage that is 1 μm or less is provided.

  A milk beverage is a milk beverage prescribed in Article 2, Paragraph 40 of the Ministerial Ordinance of Milk and the like, which contains a component having a milk solid content of 3.0% or more by weight percentage. In the present embodiment, the milk beverage containing 50% by weight or more of milk, specifically, the milk fat content is 1.5% or more and less than 3.5%, and the non-fat milk solid content is 4.0% or more and 8. A beverage containing less than 5% is referred to as a high milk content milk beverage.

  The high milk content milk beverage in the present embodiment has a sodium concentration of 35 mg to 100 mg in 100 g of milk beverage, and a particle size distribution 90% D of 3.1 μm or less.

  Here, when the particle size distribution 90% D is 3.1 μm or less, in the distribution of the particles of milk-derived components such as milk fat and protein dispersed in the beverage, when calculating the distribution% from the particles having a small particle diameter, It means that the value in which 90% of the whole is distributed is in a range of 3.1 μm or less.

  In the high milk content milk beverage in the present embodiment, when the sodium concentration is less than 35 mg / 100 g, separation and aggregation of milk components are likely to occur during product storage. On the other hand, when the sodium concentration exceeds 100 mg / 100 g, the liquid color browning becomes strong, and the white color derived from milk is impaired. On the other hand, when the particle size distribution 90% D exceeds 3.1 μm, separation and aggregation of milk components are likely to occur.

  According to the present embodiment, by setting the sodium concentration and the particle size distribution 90% D within the above ranges, the separation and aggregation of milk components in the high milk content milk beverage are suppressed, the properties are stabilized, and the color tone is good. It is possible to provide a high milk content beverage having a good overall evaluation.

(Second Embodiment)
In the second embodiment of the present invention, there is provided a method for producing a milk-rich beverage that suppresses separation and aggregation of milk components, has stable properties, has a good color tone, and has a good overall evaluation. .

  In this method, a sodium salt is added to a preparation containing 50% by weight or more of milk to adjust the sodium concentration of the preparation to a range of 35 mg to 100 mg per 100 g of the preparation. The addition of sodium salt has the effect of preventing milk coagulation. Baking soda, which is a kind of sodium salt, is colorless and odorless, and is preferably used because it has little effect on taste.

  The preparation solution contains sodium derived from milk components and other components. Therefore, although the sodium salt to add changes depending on the sodium concentration of the preparation liquid before addition, it is preferable that it is the range of 35-100 mg / 100g.

Moreover, the particle size distribution 90% D of the product is adjusted to 3.1 μm or less by homogenizing the prepared solution and sterilizing by heating. Incidentally, homogenization treatment, a該調if liquid can be carried out by the conditions of 200 kg / cm ² at 60-80 ° C., when the heat treatment of the neutral beverages and weakly acidic beverages, 115 to 130 ° C., 5 to 40 Retort sterilization in minutes, or UHT sterilization at 115-150 ° C. for 30-90 seconds.

  In addition, in this embodiment, a preparation liquid refers to the drink in the middle of manufacture, and is a liquid containing 50 weight% or more of milk and other components like fruit juice, vegetable juice, coffee drink, and tea drink.

  The above preparation solution is homogenized at the stage where the adjustment of the sodium concentration is completed. In addition, the additional component for adjusting pH, for example may be added to a preparation liquid, and other components may be added in order to adjust a taste, fragrance, a nutrient functional component, etc. For example, vitamin C, citric acid, various vitamins, fragrances and the like can be added.

  As described above, according to the present embodiment, sodium salt is added to adjust the sodium concentration within the above range, and the particle size is adjusted within the above range by performing homogenization treatment and heat sterilization. Thus, it is possible to produce a milk-rich beverage having suppressed milk component separation and aggregation, stable properties, good color tone, and good overall evaluation.

(Third embodiment)
In the 3rd Embodiment of this invention, the property stabilization method of the high milk content milk drink is provided. Similar to the production method in the second embodiment, a sodium salt is added to a preparation containing 50% by weight or more of milk to adjust the sodium concentration of the preparation to a range of 35 to 100 mg / 100 g. , By homogenizing the prepared liquid and sterilizing by heating, the particle size distribution 90% D of the product can be adjusted to 3.1 μm or less, and the properties of the high milk content milk beverage can be stabilized. .

  The sodium salt is selected from, for example, sodium bicarbonate, sodium chloride, sodium citrate, sodium malate, sodium lactate, sodium tartrate, sodium acetate, sodium succinate, sodium gluconate, sodium fumarate, and sodium ascorbate Can be used alone or in combination, but is not limited thereto.

  High milk content milk beverages were prepared and tested for separation flocculation, color tone and overall evaluation.

  (Example 1) 18 g of emulsifier previously dissolved in ion-exchanged water was added to 7000 g of raw milk, 550 g of granulated sugar dissolved in ion-exchanged water and 300 g of trehalose (manufactured by Hayashibara) were mixed, and then 5 g of vitamin C was added to 100 g of banana juice. The mixed solution was added, and 2.4 g of sodium bicarbonate was added while adding ion exchange water. An appropriate amount of fragrance was added to this preparation solution, and the volume was increased to 10,000 g to obtain a milk drink containing a high milk content.

Next, the prepared solution was filtered and then homogenized. In the homogenization treatment, the prepared solution was heated to 65 ° C. using a homogenizer manufactured by Sanwa Kikai Co., Ltd. and then homogenized under the condition of 200 kg / cm ² . Furthermore, it heated up to 85 degreeC after that, and filled into a 190-g can, retort-sterilized on condition of 124 degreeC for 20 minutes, and was made to cool, and the high milk containing milk drink was created. The 90% D particle size distribution in this product was 3.1 μm.

  Table 1 shows the raw milk content, particle size distribution 90% D, sodium concentration, and the like of the high milk content milk beverage of Example 1, and Table 2 shows the presence / absence of homogenization treatment, separation / aggregation, color tone, and overall evaluation.

(Examples 2 to 7)
A high-milk-containing milk beverage was prepared in the same manner as in Example 1 except that the sodium concentration and the particle size distribution 90% D were as shown in Table 1 by the addition amount of sodium bicarbonate and the homogenization treatment. However, Example 6 has a raw milk content of 50% by weight, and Example 7 has a raw milk content of 90% by weight.

(Comparative Examples 1-3)
A high-milk-containing milk beverage was prepared in the same manner as in Example 1 except that the sodium concentration and the particle size distribution 90% D were as shown in Table 1 by the addition amount of sodium bicarbonate and the homogenization treatment. However, the comparative example 2 did not perform the homogenization process.

(Evaluation)
About the high milk content milk drink of Examples 1-7 and Comparative Examples 1-3, generation | occurrence | production and color tone of isolation | separation and aggregation were observed, and comprehensive evaluation was performed. The results are shown in Table 2. The occurrence of separation and aggregation was determined by shaking a 190 g can and then emptying the content liquid in a net to visually check whether separation and aggregation occurred. The color tone was determined from the measurement results (L, a and b) using a color difference meter and visual observation.

  As shown in Table 1, each of Examples 1 to 7 in which the sodium concentration is in the range of 35 mg / 100 g or more and 100 mg / 100 g, and the particle size distribution 90% D is in the range of 3.1 μm or less, Separation and aggregation were not recognized, the color tone was good, and the overall evaluation was good. On the other hand, in Comparative Example 1 in which the particle size distribution 90% D exceeds 3.1 μm, separation and aggregation occurred. Further, in Comparative Example 2 in which the homogenization treatment was not performed, the particle size distribution 90% D was extremely high, and separation and aggregation occurred. In Comparative Example 3 in which the sodium concentration exceeded 100 mg / 100 g, although separation and aggregation were not observed, the evaluation of the color tone was low.

From the above, high milk-containing milk beverages having a sodium concentration of 35 mg / 100 g or more and 100 mg / 100 g or less and a particle size distribution 90% D of 3.1 μm or less have reduced separation and aggregation of milk components. The properties were stable, the color tone was good, and the overall evaluation was excellent.

Claims (5)

A milk beverage containing a high milk content with a milk content of 70% by weight or more,
The sodium concentration is 35 mg / 100 g or more and 100 mg / 100 g or less,
The sodium concentration derived from sodium bicarbonate is 6.5 mg / 100 g or more, and
A canned high milk content milk beverage characterized by having a particle size distribution 90% D of 3.1 μm or less. Sodium bicarbonate is added to a preparation containing 70% by weight or more of milk in an amount of 6.5 mg / 100 g or more in terms of sodium, so that the sodium concentration of the preparation is in the range of 35 mg / 100 g to 100 mg / 100 g. Adjusting, and
And homogenized and heat sterilization the preparation, characterized in that it comprises a step of adjusting the particle size distribution 90% D below 3.1 .mu.m, a manufacturing method of canned high milk content containing milk beverage. The manufacturing method of the canned high milk content milk drink of Claim 2 which adds sodium hydrogencarbonate to the said preparation liquid in the quantity of 62 mg / 100g or less in conversion of sodium . Sodium bicarbonate is added to a preparation containing 70% by weight or more of milk in an amount of 6.5 mg / 100 g or more in terms of sodium, so that the sodium concentration of the preparation is in the range of 35 mg / 100 g to 100 mg / 100 g. Adjusting, and
And homogenized and heat sterilization the preparation, characterized in that it comprises a step of adjusting the particle size distribution 90% D below 3.1 .mu.m, property stabilization method of canned high milk content containing milk beverage. The method for stabilizing properties of a canned high milk content milk beverage according to claim 4, wherein sodium bicarbonate is added to the preparation solution in an amount of not more than 62 mg / 100 g in terms of sodium .